Head Chef Daytime operation We are looking for a head chef for our client. In this position you will manage the team and food production and is carried out to the highest standards. We are looking for a head chef coming from a high-end background, that is creative, passionate about delivering an excellent standard of cuisine and is up to date with current trends. The ideal head chef will be a strong kitchen manager, have excellent communication and financial skills and a volume background. Key Duties and Responsibilities: Ensure full adherence to Hygiene and Safety in accordance with the Health and Safety policy. Lead by example in excellent food production Assist in the training of existing and new staff in accordance to standards To pass on all knowledge that will help the property in its day-to-day running Maintain a high level of food quality which will exceed guests expectations with every dish. Collaborate with the senior team in the compilation of creative and innovative menus. Manage all financial aspects of the kitchen Deliver and excellent standard with the team.BURAMB22 INDCAT1 Skills: Head chef service kitchen Haccp menu planing costings
We are currently recruiting for a Floor Supervisor for our client, they are seeking an ambitious, dynamic & self-motivated person with exceptional experience of directing the bar service to provide exceptional service with the personal touch. You will be responsible for the overseeing the operation. The successful candidate will have experience in Gastrobar service, cocktails and will have experience in a busy property in Ireland. The Candidate: Will have experience as a Bar Tender The ability to work well with and lead the team Sound knowledge and passion for beverage To oversee the day to day running of the floor Knowledge of Standards of Service Strong leadership skills to effectively manage and motivate the team to achieve a high level of performance Oversee bookings whilst on shift. To work alongside other HOD to ensure and maintain its standards Excellent customer service skills Good Cocktail knowledge Excellent English BURAMB22INDACT2 Skills: Bar Service Cocktails Customer Food&Beverage
Operational Leadership: Oversee the complete day-to-day operations of the In-Room Dining department Ensure all guest orders are delivered promptly and professionally Establish and maintain service procedures and operating standards Maintain full product knowledge and ensure accurate and professional communication of offerings to guests. Guest Experience: Monitor guest feedback and ensure service recovery where needed Engage with guests to build rapport and ensure personalised experiences, particularly for VIPs and repeat visitors Ensure staff uphold privacy, discretion, and brand standards at all times. Team Management and Training: Lead, train, and motivate the IRD team to achieve high standards of service delivery Conduct regular service training focused on standards, upselling, etiquette, and product knowledge Assist in staff scheduling, performance evaluations, and recruitment processes. Service Quality and Standards: Ensure all trays, trolleys, equipment, and guestroom deliveries meet brand presentation and hygiene standards Implement and uphold consistent service sequences Conduct regular operational audits and implement corrective actions where needed. Financial and Administrative Responsibilities: Assist in achieving departmental revenue and cost control targets Support accurate billing processes and stock control, including minibars and in-room amenities Maintain accurate records for inventory, requisitions, and breakage/loss reporting. Compliance and Health & Safety: Ensure compliance with all hygiene, safety, and licensing regulations Lead by example in maintaining cleanliness and organisation in service areas Participate in internal and external audits and ensure timely resolution of findings. Key Requirement: Minimum of 2 years in a supervisory or assistant management position within a luxury hospitality environment Experience in room service or restaurant operations in a luxury hotel setting Proven ability to lead teams, deliver training, and manage performance Strong communication and interpersonal skills High attention to detail and quality Strong administrative capabilities, including MS Office and POS systems proficiency Fluent in English; additional languages are advantageous. Benefits: Competitive Salary Leisure Centre Access Pension & Sick Pay Schemes(after 6 months) On-Site Parking Wellness Programmes Employee Discounts Company Events Work Authorisation: Please note, we are only accepting applications from persons who have the permission/right to live and work without restriction in Ireland. BURAMB22 INDCAT1 Skills: micros opera excel Benefits: See Description
Key Responsibilities Oversee the full wine operation including list development, purchasing, stock management, and supplier relationships. Maintain accurate stock levels, ensure proper rotation, and uphold cleanliness, security, and organisation of cellars. Work closely with the Purchasing Department to ensure timely, cost-effective orders for daily service and special events. Guest Experience & Service Delivery Deliver expert wine service across all outlets with a focus on bespoke pairings and guest engagement. Enhance revenue through intelligent upselling of wines, champagnes, aperitifs, and digestifs. Drive guest satisfaction by offering an elevated experience in line with luxury hotel standards. Sales, Strategy & Innovation Continuously evaluate the wine list to keep it exciting, balanced, and in line with Dromolands culinary vision. Monitor trends and work with Chefs and F&B teams to create dynamic wine and beverage pairings. Ensure all pre-service areas (e.g. chilled wine, polished glasses) are prepared to the highest standards before service or functions. Leadership & Team Development Lead, mentor, and motivate the sommelier and wider service team to consistently deliver excellent standards. Conduct regular performance reviews, workplace assessments, and team training sessions. Foster a team culture focused on service excellence, product knowledge, and attention to detail. Operational Excellence Manage cellar organisation and adhere to SOP's around requisitions, procurement, stock control, and loss prevention. Ensure compliance with all health, hygiene, and safety regulations in beverage storage and service areas. Complete accurate reporting and maintain documentation using systems like Procure Wizard. The Ideal Candidate Proven experience as a Head Sommelier in a luxury, fine-dining, or five-star hospitality environment. Strong understanding of global wine regions, varietals, vintages, and food pairings. Excellent communication and guest service skills, with a warm, confident approach. A hands-on leader who inspires and develops others. Highly organised, commercially aware, and focused on continuous improvement. Experience with stock control systems such as Procure Wizard is advantageous. Relevant WSET qualifications or equivalent preferred. Benefits: Competitive salary (commensurate with experience). Pension Scheme. Sick Pay Scheme. Free Leisure Centre Access. Free meals whilst on duty. Free Parking On Site. Wellness / wellbeing programmes Opportunities for ongoing training and development. Eligibility to Work Please note:Applicants must have the right to live and work in Ireland without restriction. BURAMB22 INDCAT1 Skills: Procure Wizard excell Payroll Benefits: See Description
General Manager €60k We are currently recruiting for a General Manager for our client; the ideal candidate will come from a hospitality, leisure, or retail background. We are looking for a manager that is very customer focused, is driven, is an excellent team leader and has good financial acumen. You will need to lead, train, and develop the team to deliver an excellent standard of service and drive revenue. Responsibilities Manager the venues P&L, with a sharp focus on managing budgets, controlling costs, and executing initiatives that drive revenue growth. Analyse performance data to make smart, data-driven commercial decisions that maximise profitability. Provide clear reports on site performance to the senior team. Be the brand ambassador, ensuring the venue is always vibrant, welcoming, safe, and compliant with all regulations. Handle all customer issues with professionalism. Ensure the highest standards of operational excellence are maintained across the venue. Manage the team and hiring process to performance reviews and ongoing professional development. Be team leader providing hands-on support and setting the standard for service. Ideal Candidate 3+ years of management experience in a fast-paced, high-volume environment such as hospitality, retail, or leisure. Strong commercial acumen with experience managing budgets, controlling costs, and a genuine drive to own the full P&L of a business unit. Hands-on leader who leads by example. A proven track record of hiring, developing, and motivating high-performing, customer-facing teams. A natural ability to connect with customers and staff, with exceptional communication and interpersonal skills. Resilience, composure, and a manager that can solve problems in a busy environment. A genuine passion for creating an exceptional customer experience. Skills: Leadership Financial Acumen Computer
Responsibilities: We are looking a sous chef for our client based across a number of properties in the Kerry area. Travel will be involved so the ideal candidates will need to have access to a car, as they will be driving between Killarney and Tralee. A strong understanding of HACCP compliance, working to health and safety and HACCP regulations. The ability to manage production to high volume service. To establish standards and operate in line with senior management. To train and mentor junior staff. To minimize wastage and maintain stock. To follow recipes and produce profitable menu's, ability to develop menu's is a must. To identify areas of growth and improve workflow. Rewards and Salaries: The opportunity for growth in a well established group. A competitive salary between €38,000 and €42,000. A wide range of staff benefits. Work-life balance (daytime hours) BURAMB22 INDCAT1 Skills: Menu development HACCP Micros Benefits: See Description
Overview We are currently recruiting for an experienced Reservations Manager. Reporting to the General Manager and senior management team, you will lead and support the team to manage all reservations for rooms, events and food & beverage etc. You will need to take a hands on approach, guide, train and develop the team to maximize revenue. Responsibilities: Preparation, implementation and training of SOPs and Standards. Ensuring arrival & departure procedures are followed to ensure a positive guest experience. Ensure that reservations calls are dealt with in an efficient manner, delivering a high level of guest care. Attend meetings such as Morning stand up and weekly Head of Department meeting. Oversee all back office team and operations Promote the Hotel, its outlets and local activities. Ensure filing & administration in the department is in order. Recruitment & training of new team members. Requirements: Previous experience as Reservations Manager/ Working knowledge of Hotel Office Systems Excellent written and spoken levels of English. Excellent interpersonal, organizational and communication skills. BURAMB22 INDCAT1 Skills: reservationsfront officehotelsmeeting & eventsmanagement Skills: micros opera excel Benefits: See Description
This role offers the chance to be part of a dedicated team delivering exceptional quality and craftsmanship. Working closely with the Executive Head Chef, the Senior Sous Chef will play a pivotal role in maintaining the high standards across all services while helping to shape an experience that celebrates Irish ingredients and understated excellence. Responsibilities The Sous chef will support the Executive Head Chef in day-to-day kitchen operations, ensuring consistently high standards The Sous Chef will take the lead in the Head Chefs absence, upholding kitchen performance, communication, and quality The Sous Chef will assist with menu planning, recipe development, and the creation of seasonal dishes The Sous Chef will monitor kitchen costs, including food margins, purchasing, and labour management The Sous Chef will mentor and guide junior members of the team, fostering a collaborative and high-performance culture The Sous Chef will maintain top-level food safety, hygiene, and presentation standards across all sections Requirements Previous experience as a Sous Chef in a 4 or 5-star property Passion for seasonal, local ingredients and a strong food ethos Excellent leadership and communication skills Ability to support and coach junior chefs Calm, professional approach with strong attention to detail Fluent English BURAMB22 INDCAT1 Skills: Leadership Management Chef Benefits: See Description
Demi Chef de Partie We are looking for a passionate Demi chef for our client. The successful candidate will be responsible for ensuring that food preparation and food production is carried out to the highest standards. The role will involve assisting the team and Head Chef, ensuring the delivery of the highest standards at all times. The ideal chef will be passionate, creative and have covered all sections in the kitchen. Key Duties and Responsibilities: Ensure full adherence to Hygiene and Safety in accordance with the property. Support the kitchen operations Support the Head Chef in their duties Lead by example in excellent food production Assist in the training of existing and new staff in accordance to standards To pass on all knowledge that will help the property in its day-to-day running Maintain a high level of food quality which will exceed guests expectations with every dish. Collaborate with the senior team in the compilation of creative and innovative menus. BURAMB22 INDCAT2 Skills: chef prep service grill kitchen Haccp
This role offers the chance to be part of a dedicated team delivering exceptional quality and craftsmanship. Working closely with the Head Chef, the Senior Chef will play a pivotal role in maintaining the high standards across all services while helping to shape an experience that celebrates Irish ingredients and understated excellence. Responsibilities The Senior chef will support the Executive Head Chef in day-to-day kitchen operations, ensuring consistently high standards The Senior Chef will take the lead in the Head Chefs absence, upholding kitchen performance, communication, and quality The Senior Chef will assist with menu planning, recipe development, and the creation of seasonal dishes The Senior Chef will monitor kitchen costs, including food margins, purchasing, and labour management The Senior Chef will mentor and guide junior members of the team, fostering a collaborative and high-performance culture The Senior Chef will maintain top-level food safety, hygiene, and presentation standards across all sections Requirements Previous experience in a 4 or 5-star property or fine dining restaurant Passion for seasonal, local ingredients and a strong food ethos Excellent leadership and communication skills Ability to support and coach junior chefs Calm, professional approach with strong attention to detail Fluent English INDCAT1 BURAMB22 Skills: Leadership Management Chef Benefits: See Description
